Oats move to the savoury side in this skillet supper. It’s truly a one-pan meal with all four food groups. Cooking the oats in milk makes them creamy and tender and infuses the good nutrition right in. The salmon steams on top of the oats, and the asparagus, dill and lemon add a fresh punch.
In a large, deep skillet, melt butter over medium heat. Sauté chopped leeks, salt and 1/4 tsp (1 mL) pepper for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, for about 8 minutes or until leeks are soft and starting to turn golden. Stir in oats.
Stir in broth and milk and bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low, cover and simmer, stirring once, for 15 minutes, or until oats are slightly tender.
Meanwhile, finely grate zest from lemon; cut lemon into four wedges.
Stir lemon zest, asparagus and dill into oats. Nestle salmon fillets in oats, spacing evenly around the pan. Season with pepper. Cover and simmer for about 10 minutes, or until white juices are released from salmon and it is just opaque. Remove from heat and let stand, covered, for 5 minutes. Spoon portions onto plates and serve with lemon wedges to squeeze over top. Sprinkle with additional dill, if desired.